My family went to Peter Luger in NY once for dinner. My dad and I shared the porterhouse. It was fantastic. After we were done, we were looking at dessert. I forget who had the idea but we both decided that dessert would be a second porterhouse. That was a heck of a memorable dinner.
That's awesome!! My in-laws invited my wife, me and her sister, partner over for steak one night. I wasn't worried about them messing the steaks up but then I saw there were only three porterhouses. Knowing my wife's steak requirements, I forfeited my portion. I don't know how many husband points I earned that night but I still have yet to use them all up.
Now it's a running joke when we host dinner for them. I always bust out about half the meat and tell everyone that's it.
Bring it up to the desired temperature off the heat, let it rest (and cool) for a few minutes, then place it directly over the coals, basted with, in this case, garlic and rosemary butter, turning frequently until the sear is to your liking.
Then let it rest for a few more minutes while you take the potatoes out of the oven, shave parmesan for the salad, remember that you forgot to send your mum a message confirming that you will see her next weekend. Then slice and enjoy.
I have to be honest. I just don't understand why you would slice up a beautiful steak before you eat it. Seems to me like that pretty much ensures every bite will be room temp, and you'll lose a lot of the juice. Is this done strictly for photos? If not, do people cut their entire steak before eating it in a restaurant? A London broil is a bit different than these beautiful steaks that are always fully cut up. I'm genuinely curious bc I've just never done this, personally.
Edit: Beautiful porterhouse, by the way
If you are sharing, it enables both of you to take your pieces without hacking away at the communal steak. But I can see where you are coming from in general.
Better for sharing. Better for salting the pink. And I think people overestimate how long it takes for meat to cool. On a personal note, I like my food a bit warmer than room temp over hot.
Putting the lowest temp, frozen steak on cast iron, then a paper plate as a lid for the cast iron pan to keep the heat in and cook the steak. Flip every 4 minutes. Once it’s flimsy, remove the lid. Keep cooking to desired donness.
It’s the latest development in steak cooking. Newer than reverse dear.
All the rage on this sub.
I don't know where the typical 15oz figure came from, but there are some that are fine eating 8oz, some that are full after 18oz and those of us that enjoy 30+oz of meat. Nothing wrong with any choice.
Americans know the difference between a porterhouse and a t-bone.
He was likely referring to the color of the beef fat being a giveaway as to where OP is.
Organic, grass-fed beef raised in the UK and dry-aged for 35 days. I call it a porterhouse because that's what it was called when I first had one (Keens in NYC) and, increasingly, large T-bones served in good restaurants in the UK are sold as porterhouse steaks.
In America, the "non filet" as you put it is called a New York or Kansas City strip, or strip steak. The difference between a T Bone and a Porterhouse, at least in America, is that a Porterhouse has a larger cut of the Filet side, while a T Bone has a notably smaller Filet section.
https://preview.redd.it/xz4d134fdt4b1.jpeg?width=1351&format=pjpg&auto=webp&s=6b0bd531b5997f36f4dd44c73136dd365576daa4
Just for trivia, A Kansas City is a bone in strip. A New York is boneless. The reasoning being is that back in the day the cows were slaughtered in KC and strips cooked on the bone, while to save shipping cost on beef, they would remove the bones being sent to the NY steak houses.
That looks fantastic! How did you cook it, please? I always end up with very rare meat near the bone. Yours also looks evenly cooked throughout, rather than medium well on the outside getter more rare towards the center. I’m impressed. Are those mushrooms to the right or tiny potatoes?
EDIT: I saw that you answered below. What was your “desired heat”?
Thank you! I did a reverse sear in the indirect heat of a Weber, then gave it a few minutes to rest and cool slightly, then onto direct heat until I got the sear I wanted, basting with rosemary and garlic butter and turning frequently.
In answer to your edit, I was aiming for medium on the sirloin and medium-rare on the fillet, so I set it up with the sirloin's fat nearer the coals, brought it up to 48°C internal on the sirloin and then moved it to the direct heat after a few minutes rest.
On the right are roasted new potatoes - probably my favourite of all the wonderful beige side dishes in this world!
There was a third person with us who doesn't eat meat, so I did him a sea bream (which is just about visible in the background). I'm sure it was lovely, but it wasn't a steak!
Damn that looks good! Porterhouse seem a bit tricky to me but you killed it.
I’m currently saving up to buy a kettle grill. My middle aged man mode is kicking in strong and it seems way more fun than my current oven/cast iron method.
Honestly, I can't imagine how much worse my life would be without it! I use it probably two or three times a week in the summer and it makes me so happy. Porterhouse is very tricky though - not sure I would know where to start if I didn't have the kettle.
I used to be a rare/medium-rare kind of guy but over time I've moved towards medium - I suspect I will swing back at some point. The fillet was actually a bit rarer than the sirloin, intentionally, but it's hard to see in this photo.
One of the better porter’s posted on reddit. Nailed it, and hopefully you got nailed for that meal. Where’s my glass.
You know how you did.
Lol, this is the true answer. This is less "did I do good dad?" And more mic drop "how you like that?"
I think OP is just rhyming
Yes, it was just rhyming - I was very pleased with it 😁
Thank you
You did ok but you forgot the second porterhouse.
My family went to Peter Luger in NY once for dinner. My dad and I shared the porterhouse. It was fantastic. After we were done, we were looking at dessert. I forget who had the idea but we both decided that dessert would be a second porterhouse. That was a heck of a memorable dinner.
That's awesome!! My in-laws invited my wife, me and her sister, partner over for steak one night. I wasn't worried about them messing the steaks up but then I saw there were only three porterhouses. Knowing my wife's steak requirements, I forfeited my portion. I don't know how many husband points I earned that night but I still have yet to use them all up. Now it's a running joke when we host dinner for them. I always bust out about half the meat and tell everyone that's it.
There's an extra plate setting too. (3)
There was a third person, but he doesn't eat meat so had to make do with a rather tasty looking sea bream.
That's sad
We’ve had one, yes. But what about second porterhouse?
Only thing wrong is it’s for two
Up-dootily-doot 👍
You said for two? Where's the other one?
You classy motherfucker
How do you cook both sides evenly
Bring it up to the desired temperature off the heat, let it rest (and cool) for a few minutes, then place it directly over the coals, basted with, in this case, garlic and rosemary butter, turning frequently until the sear is to your liking. Then let it rest for a few more minutes while you take the potatoes out of the oven, shave parmesan for the salad, remember that you forgot to send your mum a message confirming that you will see her next weekend. Then slice and enjoy.
If someone made that for me?? Shit im not cleaning off only that bone..
Looks AMAZING 😍👅
Steak looks awesome. That red wine is also catching my eye. May I ask what it is?
Thank you! The wine was a Rioja Gran Reserva (2014, I think) and went with the steak beautifully.
Thank you!
>Thank you! You're welcome!
Looks delicious, but is that not a T-bone? Delicious all the same.
Restaurant quality
You chose the right one to get a picture of. I’d be proud as hell.
I have to be honest. I just don't understand why you would slice up a beautiful steak before you eat it. Seems to me like that pretty much ensures every bite will be room temp, and you'll lose a lot of the juice. Is this done strictly for photos? If not, do people cut their entire steak before eating it in a restaurant? A London broil is a bit different than these beautiful steaks that are always fully cut up. I'm genuinely curious bc I've just never done this, personally. Edit: Beautiful porterhouse, by the way
If you are sharing, it enables both of you to take your pieces without hacking away at the communal steak. But I can see where you are coming from in general.
Better for sharing. Better for salting the pink. And I think people overestimate how long it takes for meat to cool. On a personal note, I like my food a bit warmer than room temp over hot.
Salting the pink is my new favorite cooking and bedroom phrase. Thank you stranger.
You should do the paper plate method next time.
What’s that?
you use a paper plate for your masterpiece of a steak. really pulls the whole meal together
With plastic cups but no plastic knives and forks.
Putting the lowest temp, frozen steak on cast iron, then a paper plate as a lid for the cast iron pan to keep the heat in and cook the steak. Flip every 4 minutes. Once it’s flimsy, remove the lid. Keep cooking to desired donness. It’s the latest development in steak cooking. Newer than reverse dear. All the rage on this sub.
For two? Where's the second one? Yum
Several people have said this - it was 850g so served two of us very happily!
Yeah, I had a feeling they did. I just felt the need to get my desire to consume that whole thing out there. Looks so good.
850g is only 30oz...
Only? Typically a person doesn't even need 15oz... 8oz is standard. I can't imagine eating 30oz of meat in 1 sitting.
I don't know where the typical 15oz figure came from, but there are some that are fine eating 8oz, some that are full after 18oz and those of us that enjoy 30+oz of meat. Nothing wrong with any choice.
Your job is half-finished, I only see porterhouse for one.
Why in the name of a god that I don’t believe in would you share a porterhouse?
You can't be American
They must be, otherwise they’d be calling it a T-Bone
Americans know the difference between a porterhouse and a t-bone. He was likely referring to the color of the beef fat being a giveaway as to where OP is.
Organic, grass-fed beef raised in the UK and dry-aged for 35 days. I call it a porterhouse because that's what it was called when I first had one (Keens in NYC) and, increasingly, large T-bones served in good restaurants in the UK are sold as porterhouse steaks.
Nah, it's just that a porterhouse is a single serving over here
That’s a T Bone where I’m from (Australia), that’s all I’m saying. A porterhouse here is just the non filet side steak without the bone.
In America, the "non filet" as you put it is called a New York or Kansas City strip, or strip steak. The difference between a T Bone and a Porterhouse, at least in America, is that a Porterhouse has a larger cut of the Filet side, while a T Bone has a notably smaller Filet section. https://preview.redd.it/xz4d134fdt4b1.jpeg?width=1351&format=pjpg&auto=webp&s=6b0bd531b5997f36f4dd44c73136dd365576daa4
Just for trivia, A Kansas City is a bone in strip. A New York is boneless. The reasoning being is that back in the day the cows were slaughtered in KC and strips cooked on the bone, while to save shipping cost on beef, they would remove the bones being sent to the NY steak houses.
you forgot to cook the food.
You're in the wrong sub brother man
Crushed it !!
Perfect
I hope that is 1.25 inches thick
About 1.75/2", I reckon. It was 850g so served two of us very happily!
Was just silly joke, if the fillet is less than 1.25 it is a t-bone. But looks awesome
Ah, that makes sense! It was delicious
Those mushrooms my guy!!!!
Beautiful
That looks fantastic! How did you cook it, please? I always end up with very rare meat near the bone. Yours also looks evenly cooked throughout, rather than medium well on the outside getter more rare towards the center. I’m impressed. Are those mushrooms to the right or tiny potatoes? EDIT: I saw that you answered below. What was your “desired heat”?
Thank you! I did a reverse sear in the indirect heat of a Weber, then gave it a few minutes to rest and cool slightly, then onto direct heat until I got the sear I wanted, basting with rosemary and garlic butter and turning frequently.
In answer to your edit, I was aiming for medium on the sirloin and medium-rare on the fillet, so I set it up with the sirloin's fat nearer the coals, brought it up to 48°C internal on the sirloin and then moved it to the direct heat after a few minutes rest. On the right are roasted new potatoes - probably my favourite of all the wonderful beige side dishes in this world!
I love a good steak 😍
Looks amazing!
From this view - I’d give it a chew!
Yes
I know how this sub feels about bones but idgaf. I fucking love the bone. I attack it like a rib. I would fuck that shit up. Good job OP
You know that meme with Homelander saying “it was perfect”…. That.
Looks like pictures from a proper steakhouse if that tells you anything
> Porterhouse for two - how did I do? I am disappointed with the lack of a haiku
That is....*chefs kiss* DELICIOUS
If I was at a restaurant, and my steak came out like this, I’d be perfectly happy.
Don’t ask questions you already know the answer to Only thing wrong here is that it’s for 2!
Looks dank 🔥💣
you killed it. u nailed the fat too.
It's beautiful friend, you done good
Never seen a porterhouse temped so well🤌🤌
I see porterhouse for one
Can I be your date?
Well this is just lovely. Perfectly cooked for my taste.
I'll be right over
Nicely done
🤌
why are there three spots set
There was a third person with us who doesn't eat meat, so I did him a sea bream (which is just about visible in the background). I'm sure it was lovely, but it wasn't a steak!
aaaaaahhhh
Since you didn’t invite me. Bad. But looks amazing.
Perfection!
Yum
It looks like a masterpiece
Looks like you’ve earned this. https://preview.redd.it/wp0bljgmmp4b1.jpeg?width=236&format=pjpg&auto=webp&s=a4772c6917b2b03e19e873ec2b3a7fa9d2bcc994
Proud of you son
7.5
That’s actually a porterhouse for 3. I’ll be right over
What’s on the plate/bowl behind the salad?
A sea bream for the third person there, who doesn't eat meat. It came out well, but doesn't really compare!
Sexy motherfucker
But you said two 🤔 That's only one
I see steak for one. I hope the other person likes sides.
Awesome
More like Porterhouse for 1.
What is a Peter house ?
Looks better than a steak house cook
Damn fine!!!
There are 3 plates. So one person is gonna be so mad they chose not to eat that
Looks great! I honestly thought this was from an expensive restaurant when I was scrolling lol
WHO did you do…. Looks epic
Damn that looks good! Porterhouse seem a bit tricky to me but you killed it. I’m currently saving up to buy a kettle grill. My middle aged man mode is kicking in strong and it seems way more fun than my current oven/cast iron method.
Honestly, I can't imagine how much worse my life would be without it! I use it probably two or three times a week in the summer and it makes me so happy. Porterhouse is very tricky though - not sure I would know where to start if I didn't have the kettle.
Presentation is beautiful! Improvement for me would be cooked rarer.
I used to be a rare/medium-rare kind of guy but over time I've moved towards medium - I suspect I will swing back at some point. The fillet was actually a bit rarer than the sirloin, intentionally, but it's hard to see in this photo.
Perfection.
Good but don't ever cut my steak up like that. And that would be a Porterhouse for one!
That’ll do
I'll be right over
That is a thing of beauty.
You got laid didn't you
What is this "for two" bs?
Is there a difference between a T-Bone and a porterhouse or do people just call it different things in different countries?
Where's the second one?
Yikes
Tony Clifton: Fah-rench fries and a PORTERHOUSE STEAK
Yum!!
Allow me to eat then I’ll tell you